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Vanilla Pudding

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    Martha Stewart Living, February 2002
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons plus 2 teaspoons cornstarch
    • 1/2 cup sugar
    • Pinch of coarse salt
    • 2 large eggs
    • 2 cups milk
    • 1 vanilla bean, split and scraped, seeds reserved
    • 1 tablespoon unsalted butter, cut into small pieces
    • 2 teaspoons pure vanilla extract
    • 1 ounce milk chocolate shavings, for garnish (optional)

    Directions

    1. Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.
    2. Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly.
    3. Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl.
    4. Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.

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